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Carrot Potato Soup

Carrot Potato Soup Photo Yield: Makes 4 servings. Serving size: 1 cup.



2½ cups water
2 cups chopped carrots
2 cups chopped and peeled potatoes
1 cup chopped onion
2 cloves garlic
2 Tbsp. orange juice concentrate-undiluted
1 Tbsp. honey
¼ tsp. nutmeg Black pepper to taste

Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes. Using a hand held blender, blender or food processor puree the soup - be careful since hot soup can really burn! Stir in the remaining ingredients and return to pot. Reheat to serving temperature above 150°. Note: This soup can be prepared in the microwave. Serve it as a delicious chilled soup in the summer.